November 5, 2024

Bacon B.O.M.B. Jam

March 20, 2015 by

Bacon BOMB Jam

You read that correctly:  B.O.M.B.  This stuff will blow you away!  Bacon Onion Maple Bourbon Jam is an out of this world condiment you will want to smear on everything!

This is easy and amazing.  I ate some of this bacon jam on my baked salmon.  Next I’m going to try it on a cracker, maybe with a little goat cheese, or as part of an olive and cheese tray.  And I may just go off the rails and slather it on bread with cheddar and sliced apple and make the best grilled cheese sandwich I’ve ever had!  This recipe yields a cup and a half of jam.  Let’s see how long it lasts!

Bacon B.O.M.B. Jam

Ingredients

  • 3/4 pound bacon (I used 7 slices), diced
  • 2 large onions (try sweet onions, if you have them), sliced
  • 1/4 cup maple syrup
  • 1 tablespoon bourbon
  • 1/4 cup coffee (or use water if you like)

Directions:

  1. In a heavy pot with a lid, cook the bacon over medium heat.  You want all the fat to render, but you don’t want the bacon to get really crisp.  Remove the bacon from the pan, and pour out all but one tablespoon of bacon fat.  (I keep mine in a jar in the refrigerator, and use it to pan fry.)
  2. Add the sliced onions to the bacon fat in the pan.  Cover and cook on medium low for 15 minutes.  Stir, making sure nothing is burning, and cook another 10 minutes.
  3. Add the bacon, maple syrup, bourbon, and coffee; stir, making sure to scrape the bottom of the pan (use a wooden spoon).  Cover with the lid, cook another 10 minutes.
  4. Remove the lid and cook uncovered for 15 minutes.  I sort of mashed the jam with my wooden spoon to get a smoother consistency.  You can do that or you can leave it chunky.  You could even put it in a food processor and pulse a few times to get it even smoother.  Taste it and see how you like it.
  5. Refrigerate the leftovers and eat within a week.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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Napa Cabbage with Peas and Prosciutto

February 6, 2015 by

Napa Cabbage with Peas and Prosciutto

Punxatawney Phil, that old son-of-a-gun, just declared there would be six more weeks of winter.  Growing up in Southern California, it didn’t mean much to me—maybe a day or two of drizzle, or a heavier jacket if the temperature dipped into the fifties at night.  Now that we’re in Texas, winter is FOR REAL!  There are no good farmer’s markets, no fresh produce for cheap.  So when it’s the dreary days of February and you can’t plant your garden yet, it’s time to make the most of what you have.  This recipe for Napa Cabbage with Peas and Prosciutto can’t bring spring, but it can warm up your belly!

I had half of a head of cabbage left after making a batch of Stuffed Cabbage Soup and needed a recipe for it.  If you haven’t searched through Epicurious.com, please do.  I used the search function to find recipes for Napa cabbage, stumbled onto this one, and tried it.  Fantastic!  I followed the instructions, except I replaced prosciutto with bacon.  Warm, smoky, sweet, and salty.  Try it tonight!

Napa Cabbage with Peas and Prosciutto (recipe courtesy Epicurious)

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup frozen peas, thawed
  • 1 small napa cabbage, trimmed and sliced crosswise
  • 1 ounce prosciutto, chopped (I substituted 3 slices of bacon, minced, cooked, and drained)
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon fresh lemon juice (or more, to taste)
  • 2 tablespoons freshly grated Parmesan cheese

Directions:

  1. In a large heavy skillet, heat oil over moderate heat until hot but not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender.
  2. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste.

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Spinach Salad with Warm Bacon Dressing

January 17, 2014 by

Spinach Salad with Warm Bacon Dressing Resize

Continuing with the theme of National Soup Month, I have another salad to pair with a lovely, hot bowl of soup.  With crunchy bacon, creamy hardboiled eggs, and a sweet-and-sour vinaigrette, this recipe for Spinach Salad with Warm Bacon Dressing is perfect for a cold day.

To make sure you get lovely hardboiled eggs (and not greenish, sulfury yolks), go easy on your eggs.  Put them in a pot of water that covers the eggs by an inch.  Bring to a boil – and as soon as it boils, take it off the stove, put a lid on the pot, and set a timer for 14 minutes.  When the timer rings, drain off the hot water and cover with ice and cold water.  Let the eggs cool, then peel.

I used rice vinegar; but you can try red or white wine vinegar, or apple cider vinegar.  This recipe makes two large salads.  Try it with soup, stew, chili, or just some bread and butter.

Spinach Salad with Warm Bacon Dressing

Ingredients:

  • 1 large bunch very fresh spinach (or a bag of baby spinach) rinsed very well and spun dry
  • 6 slices bacon
  • 2 tablespoons rice vinegar (or other vinegar)
  • 1 tablespoon (or more, if you like) honey
  • 1 tablespoon Dijon mustard
  • 1/2 onion, sliced, or diced, very thin
  • 4 hardboiled eggs

Directions:

  1. Wash and dry the spinach very well.  (Gritty sandy spinach is horrible!)  Divide into two large bowls and set aside.
  2. Fry the bacon in a large pan until crispy.  Remove to a paper towel-lined plate to cool.  Measure out 1/4 cup of the bacon fat, discard any leftover, and return the 1/4 cup of fat to the pan.
  3. Heat the bacon fat, and with a wooden spoon or silicon spatula, stir in the vinegar, mustard, and honey.  Add the onion and cook until the onion begins to soften, about 5 minutes.
  4. Peel and quarter the eggs and divide between the two salad bowls.  Crumble the bacon and add to the spinach.  Pour the hot dressing over the spinach and toss.  Season with fresh cracked pepper, if desired, and serve warm.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Frozen Pea Salad

November 8, 2013 by

Frozen Pea Salad Resized

Here we go, ladies – we’re heading into the holiday season!  Every time I go to the supermarket now I see dozens of magazines at the check out, with photos of glorious turkeys and fantastic centerpieces.  But let’s be honest – not everyone will have to make a turkey this year. In my case, my newlywed brother-in-law and his wife will be hosting Thanksgiving, so they are in charge of the turkey.  But it’s always good to have a couple of  side dish recipes in mind.  I’m usually responsible for making at least one pie and cornbread stuffing, plus some kind of vegetable  dish.  This year, I plan to bring this Frozen Pea Salad.

Before you think I’ve gone off the deep end, No, the peas are not frosty little balls of ice.  They are thawed and cold, but not actually frozen anymore.  The version of this recipe my Mom used to make featured sour cream and a little mayonnaise.  I’ve switched that out for Greek yogurt to up the protein and lower the fat a little bit.  This can easily be doubled or tripled, depending on how many people you are serving, but I would suggest not adding in the cashews and bacon until you are ready to eat, so the textures stay distinct.  It’s sweet and salty, crunchy and chewy, cold and delicious!  If you need an easy, off-beat vegetable side dish, read on, friends!

Frozen Pea Salad

Ingredients:

  • 1 pound frozen peas
  • 1/2 cup Greek yogurt (or more, to taste)
  • 2 green onions, finely sliced
  • salt and pepper
  • 1 cup salted, roasted cashews (you can break them up a little or leave them whole)
  • 4 slices bacon, fried crisply and drained

Directions:

  1. Take the peas out of your freezer and empty the bag into a Pyrex or other casserole dish.  Set them by the stove as you fry the bacon.  The heat from the stove will help the peas thaw.
  2. Fry the bacon crispy, drain it well, blot with paper towels, and dice.
  3. Are your peas thawed yet?  If not, microwave them for thirty seconds at a time, stirring well each time, just until the ice melts and you can squish a pea between your fingers.  You still want them very cold, just not icy and crunchy.  When thawed and still very cold, drain any extra water in the bowl.  Mix in yogurt and green onion, and season with salt and pepper.  Refrigerate until ready to serve.
  4. When serving, sprinkle the pea salad with cashews and bacon.  If you have leftovers, either keep the cashews and bacon separate, or make sure they stay on top.  If they get mixed into the salad and then saved that way, they will soften up.  It will still be delicious, but it won’t have the crunchy versus soft texture difference that makes this salad so fun!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Brussels Sprouts with Bacon

October 4, 2013 by

 

Brussels Sprouts with Bacon

Fall is here, and I couldn’t be happier!  One of my favorite cool weather veggies is Brussels sprouts.  I remember growing up, my sister hated them so much, she only managed to choke them down if she smothered them in yellow mustard.  If you have someone like that in your family, reintroduce them to this wonderful, healthy vegetable with this recipe for Brussels Sprouts with Bacon!  This side dish comes together quickly…and, yes, you can feel free to double the amount of bacon in the recipe.

Brussels Sprouts with Bacon

Ingredients:

  • 2 slices bacon
  • 1 pound Brussels sprouts
  • 1/4 cup plain yogurt or sour cream
  • 1 teaspoon prepared horseradish
  • salt and pepper

Directions:

  1. Fry the bacon.  You want it pretty crispy.  When done, remove from pan to cool, but do NOT drain the bacon grease from the pan.
  2. While the bacon is cooking, prepare the Brussels sprouts:  Trim off the bottoms and slice in half lengthwise.  Remove any outer leaves that are yellow or spotty.
  3. Add the sprouts to the bacon grease in the pan.  Saute for about five minutes until they start to color a little.  Add 2 tablespoons of water and cover with a lid, so you are now steaming them.  Cook for another five minutes, then remove the lid and cook them uncovered for about 3 minutes.  They should be getting golden and softening up a bit.
  4. While the sprouts are steaming, combine the yogurt and horseradish in a large bowl.  When the sprouts are done and al dente, pour them into the bowl and toss with the yogurt mixture.  Dice the bacon and add it to the bowl, or you can sprinkle it over the top if you like. Season with salt and pepper, and toss again.  Serve warm!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Bacon-Wrapped Figs

August 2, 2013 by

Fresh Figs

Ah summer!  You bring us such a variety of delectable little fruits and veggies, some that are only in season and available for a few weeks!  Figs are one of those little gifts from God.  I saw them at my farmer’s market two weeks ago, and Sunday I bought a basket.  Tender little nuggets of sweet pink flesh, hidden under an unassuming brown skin, figs are a sweet treat!  If you’ve only ever had them in Fig Newton form, try this recipe for Bacon-Wrapped Figs!

Simple ingredients, simple preparation – so easy!  Look for figs that are a little soft, but not squishy.  These little bites are sweet and salty and kind of rich, so you don’t need to eat a dozen to feel satisfied.  Try them with a green salad for a light lunch, or with some sparkling wine as an appetizer.

 

Bite-sized bacon goodness!

Bite-sized bacon goodness!

Bacon-Wrapped Figs

Ingredients:

  • 6 ripe figs
  • 6 slices bacon
  • 6 teaspoons cream cheese
  • fresh-ground black pepper
  • optional: honey

Directions:

  1. Preheat oven to 400*F.  Line a baking sheet with aluminum foil.  
  2. Rinse off figs and pat dry.  With a knife, trim off the little stem nub at the top and slice in half lengthwise, so you have 12 halves.  Cut the bacon in half so you have 12 short pieces.
  3. To assemble:  Place half a teaspoon of cream cheese on top of each fig half.  Season with a grind or two of black pepper.  If you want them sweeter, add a drop of honey on top of the cream cheese.  I didn’t use honey and mine were delicious, but it’s up to you how sweet you want them.  Wrap each cream cheese-topped fig in bacon.  I wrapped them so the open end is underneath the fig, but some had the open end on top and it didn’t unravel.  You could use toothpicks if you are worried they won’t stay wrapped in the oven, but mine were fine without.  Lay the bacon-fig bundles on the baking sheet.
  4. Bake for 20 minutes.  Turn off the oven and let them figs rest for 5 more minutes in the oven.  Take them out and serve hot.  Watch your fingers!

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Bacon and Peach Salad

May 24, 2013 by

 

Bacon Peach Salad

When it’s hot, I crave a nice cool salad.  This Bacon and Peach Salad would be great, with some sweet and spicy barbecued chicken, perfect for your Memorial Day BBQ!  My husband brought home some ripe avocados and sweet little peaches from the farmer’s market this past weekend.  If you can’t find peaches yet, give it a few weeks – this salad is worth the wait!

For the dressing, you can use any mild vinaigrette you have in the fridge, or use my recipe below.  I used romaine lettuce, but I bet spinach, or even arugula, would be tasty too.  This salad is based on an Emeril Lagasse recipe, and he adds feta.  I didn’t have any, but next time I make it, I’ll sprinkle on a little feta or crumbled goat cheese.  And this dish was so delicious, there WILL be a next time!

Bacon and Peach Salad

Makes four small starter salads or two larger side dish salads

Ingredients:

  • 4-5 slices bacon
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • salt and pepper
  • 1/8 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 2 heads romaine lettuce, torn into pieces
  • 1 ripe peach, diced
  • 1 ripe avocado, diced
  • 1 tablespoon crumbled feta for each plate

Directions:

  1. Dice the bacon and cook until crispy.  Drain on paper towels and set aside.
  2. While the bacon is cooking, add the vinegar, honey, mustard, salt and pepper, garlic powder, and olive oil in a small container with a lid, and shake vigorously to combine.
  3. To serve, divide the lettuce among the plates and top with bacon, peach, and avocado.  Drizzle with the dressing and sprinkle with feta.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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